Upgrade your breakfast (or lunch or dinner) with these easy-to-make keto tacos. Instead of flour or corn, use a lightly cooked pastured egg as the shell. Feel free to leave the sweet potatoes out if you’re going strictly no carbs, and fill with ground beef instead.
1 tablespoon Brain Octane Oil
2 pasture-raised eggs
1 tablespoon grass-fed ghee
1 medium organic avocado
1/4 teaspoon Himalayan pink salt
1/4 cup chopped organic romaine lettuce
2 slices cooked pastured bacon
3 tablespoons diced cooked organic sweet potatoes
Optional: garnish of organic micro cilantro
Heat a small skillet to medium heat and add 1 tablespoon of ghee.
Crack one egg into the center of the skillet and pierce the yolk.
Cook the egg for approximately 1-2 minutes on each side or until solid but not overcooked. Remove from pan and place on a paper towel or parchment paper-lined plate.
Repeat with other egg. These will be your taco shells.
In a small bowl, mash avocado along with 1 tablespoon of Brain Octane Oil plus Himalayan pink salt.
Divide avocado mixture evenly and spread half on each egg taco shell.
Top each taco with half of the chopped romaine lettuce.
Place one slice of bacon and half of the diced sweet potatoes on each taco.
Garnish with optional micro cilantro and a tiny sprinkle of Himalayan pink salt.
Fold in half and eat as a taco.
Serves: 2 (1 taco per serving)
Start to Finish: 15 minutes
Get the recipe: https://www.bulletproof.com/recipes/keto-recipes/keto-breakfast-tacos-recipe-2b/ Recipe provided by Veronica Culver, The Enchanted Cook.
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